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Rant: Spent $150 on a fancy boning knife and it chipped after 2 months
I dropped some cash on a high-end boning knife from a well known brand back in October. It felt amazing in the hand at first, super sharp out of the box. But after maybe 60 days of normal use breaking down chickens and pork shoulders, a small chip appeared near the tip. I talked to a older butcher at the shop who swears by $40 Dexter knives that last him years. So is the premium stuff just marketing hype, or did I get a lemon? Anyone else had luck with cheaper blades holding up better than the expensive ones?
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torres.drew28d ago
Actually, the problem isn't really about price. Expensive knives use harder steel to hold an edge longer, but that hardness makes them more brittle. Cheaper knives like Dexter use softer steel that bends before it chips. It's a tradeoff. Hard steel chips, soft steel dulls faster but you can fix it with a steel rod. For breaking down chickens and pork with bones involved, the softer blade might actually be smarter. You probably would have been fine if you were just slicing raw fillets on a board.
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